Vegan Cinnamon Sugar Sheet Pan Pancakes
These fluffy pancakes taste like a churro and are topped with whipped maple butter!
Servings: 12
Calories: 306kcal
Ingredients
Cinnamon Sugar Pancakes
- 3 Cups Non-dairy milk, unsweetened I used oat milk
- 1 Tablespoon Apple cider vinegar
- 3 Cups All purpose flour
- 3 Tablespoons Baking powder
- 2 1/2 teaspoons Cinnamon, divided
- 1 teaspoon Salt
- 2 teaspoons Vanilla
- 1/3 Cup Maple syrup
- 1/3 Cup Vegan butter, melted
- 1/3 Cup Organic cane sugar
Whipped Maple Butter
- 1/2 Cup Vegan butter, room temperature
- 1/4 Cup Maple syrup
Instructions
- Preheat the oven to 425 degrees(F).
- In a liquid measuring cup, measure out the non-dairy milk and then pour in the apple cider vinegar, and whisk to combine. Set aside for a few minutes while you prep the dry ingredients.
- Now, in a large mixing bowl, sift the flour, baking powder, and 1 teaspoon of cinnamon, reserving the rest. Then stir in the salt.
- Then pour the non-dairy milk, apple cider vinegar mixture into the bowl as well as the vanilla, maple syrup and vegan butter.
- Whisk to combine until everything is completely combined and smooth.
- Take a large sheet pan(11x16 or 11x17 inch) and line with parchment paper.
- Pour the batter onto the sheet pan and smooth the batter out evenly.
- Then in a small mixing bowl, stir together the cane sugar and the remaining 1 1/2 teaspoons of cinnamon.
- Sprinkle about half of the cinnamon sugar over the batter, then using a knife or rubber spatula swirl the cinnamon sugar into the batter. Then sprinkle the rest of the cinnamon over the top of the batter.
- Bake for 15 to 17 minutes or until a toothpick comes out clean from the center of the pancakes.
- While the pancakes bake, make the maple butter. Add the vegan butter and maple syrup to a medium sized mixing bowl or the bowl of a stand mixer. Then beat with a the whisk attachment of a hand mixer or the whisk attachment of the stand mixer.
- Whip until the butter and maple syrup are light and fluffy. It may take a few minutes. Put the maple butter in the fridge until ready to serve.
- Once the pancakes are baked, let them cool for a few minutes, then cut into squares. Serve with the maple butter and maple syrup if desired.
Video
Nutrition
Calories: 306kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 328mg | Potassium: 408mg | Fiber: 1g | Sugar: 20g | Vitamin A: 722IU | Calcium: 238mg | Iron: 2mg